Grilled Chicken and Quinoa Salad with Roasted Broccoli

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Chicken and Quinoa Salad with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Salad with Roasted Broccoli

Savor a vibrant and hearty salad featuring perfectly grilled chicken breast paired with fluffy quinoa, complemented by roasted broccoli and fresh spinach. Enhanced with a bright lemon-olive oil dressing, every bite delivers a satisfying mix of smoky, nutty, and tangy flavors.

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NUTRITION

453kcal
Protein
39.6g
Fat
20.2g
Carbs
33.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup cooked Quinoa

1 cup Broccoli

1 cup Spinach

1 tbsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your grill to medium-high heat and your oven to 400°F for roasting broccoli.

  • 2

    Season the chicken breast with salt and pepper. Grill the chicken for 6-7 minutes on each side or until fully cooked and juices run clear. Let it rest before slicing.

  • 3

    Toss broccoli with a bit of olive oil, salt, and pepper, then spread on a baking sheet. Roast in the preheated oven for about 15 minutes until slightly crispy on the edges.

  • 4

    In a bowl, combine the cooked quinoa, fresh spinach, and roasted broccoli.

  • 5

    Whisk together the extra virgin olive oil and lemon juice, then drizzle over the salad. Toss gently to combine.

  • 6

    Top the salad with sliced grilled chicken and serve immediately.

Grilled Chicken and Quinoa Salad with Roasted Broccoli

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Chicken and Quinoa Salad with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Salad with Roasted Broccoli

Savor a vibrant and hearty salad featuring perfectly grilled chicken breast paired with fluffy quinoa, complemented by roasted broccoli and fresh spinach. Enhanced with a bright lemon-olive oil dressing, every bite delivers a satisfying mix of smoky, nutty, and tangy flavors.

NUTRITION

453kcal
Protein
39.6g
Fat
20.2g
Carbs
33.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup cooked Quinoa

1 cup Broccoli

1 cup Spinach

1 tbsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your grill to medium-high heat and your oven to 400°F for roasting broccoli.

  • 2

    Season the chicken breast with salt and pepper. Grill the chicken for 6-7 minutes on each side or until fully cooked and juices run clear. Let it rest before slicing.

  • 3

    Toss broccoli with a bit of olive oil, salt, and pepper, then spread on a baking sheet. Roast in the preheated oven for about 15 minutes until slightly crispy on the edges.

  • 4

    In a bowl, combine the cooked quinoa, fresh spinach, and roasted broccoli.

  • 5

    Whisk together the extra virgin olive oil and lemon juice, then drizzle over the salad. Toss gently to combine.

  • 6

    Top the salad with sliced grilled chicken and serve immediately.